Have a couple of questions as I'm just getting started. First is cures. Is Instacure and Mortons Quick Cure they same? Where does Mortons Sugar Cure play into this also?
Next question what casings are the best to use hog/sheep casings or collagen? Is this a personal preference?
Thanks for any advice and this is a great site!
Here's some info from the recipe site on cures for sausage making courtesy of Habanero Smoker, http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
I've not used Mortons quick/sugar cures. I'm sure someone will be along who has.
You might take a look at the other info there and check out some of the recipes.
On the casings....besides being a personal preference, alot depends on what you're making.
Welcome to the site!
Hi justracn15;
Welcome to the forum.
SiFumar has you pointed in the right direction. All the questions you have about the cures you can find on that site. Just make sure you scroll to the bottom to see the difference between Morton Sugar Cure and Morton Smoked Flavored Sugar Cure.
I use Morton tender quick mostly for dry bring my Bacon. Just make sure to adjust the recipe. Because mortons Have a lot of sugar and salt in them.